PREPARATION IN ADVANCE

Ignite the charcoal in the Big Green Egg and heat, with the convEGGtor Basket to a temperature of 220°C.

Meanwhile, mix all ingredients for the marinade together. Peel the king prawns (set the shells aside) and mix them with the marinade.

Remove the stem from the pointed pepper and cut the flesh into strips. Peel the red onion and cut into half rings. Peel and thinly slice the clove of garlic. Cut the spring onion and the chilli pepper into thin rings.

PREPARATION

Place the Carbon Steel Grill Wok in the convEGGtor Basket and close the lid of the EGG. Preheat the wok for a few minutes until it is nice and hot.

Pour the peanut oil into the wok and add the shells you set aside. Close the lid of the EGG and bake the shells for 2-4 minutes; this will make the oil extra tasty.

Remove the wok from the EGG and pour the oil through a sieve. Replace the wok and pour in the sieved oil. Remove the king prawns from the marinade and place them in the wok (keep the marinade) and add the pepper, red onion and garlic. Close the lid of the EGG and leave to cook for approx. 3 minutes.

Pour the marinade you set aside into the wok with the ingredients and add the noodles, spring onion and chilli pepper. Cook until the noodles are hot; keep stirring the mixture and close the lid of the EGG after each action.

Remove the wok from the EGG. Finely chop the coriander leaves and the lime into wedges. Spoon the noodles into nice bowls, garnish with a wedge of lime and sprinkle with coriander.